Wood-fired Pizza

10:00 pm on 1 January 2005

To make 4 X 200g pizza, 10” in diameter:

Ingredients Pizza Dough

  • 500g flour
  • ½ tsp instant yeast
  • ½ tsp sugar
  • ½ tsp salt
  • 300ml lukewarm water
  • 2 tsp olive oil

Ingredients Tomato Sauce

  • 1 400g can Italian whole tomatoes
  • 1 tbsp olive oil
  • 1 clove garlic, whole
  • salt and pepper
  • 2 fresh basil leaves

Method Pizza Dough

Mix dry ingredients together. Make a well in the middle and gradually add the water and oil, mixing as you go. Knead the dough for 10 minutes or until it is silky smooth and elastic. Divide into 4 balls and leave covered on a tray in a warm place for about an hour or until doubled in size.

Method Tomato Sauce

Roughly chop tomatoes and (for best results) remove seeds. Heat oil in a frypan and gently sauté the garlic clove until lightly brown. Remove garlic and fry off the tomatoes for 5-10 minutes. Season to taste and add basil leaves. Continue to simmer for a couple of minutes then remove basil.

To Assemble

Fire up pizza oven to a blistering 400°C or preheat domestic oven to 250°C. Roll each ball of dough into a thin disc and place on a floured baking tray.

Spread each pizza with the tomato sauce. Add toppings of choice and finish with grated mozzarella.

Bake for 10 – 15 minutes (in a domestic oven) until the cheese is melted and the crust is golden brown.

Suggested toppings

Roasted vegetables (e.g. eggplant, zucchini and red capsicum) and pitted kalamata olives

Italian sausages, sliced.

Add fresh herbs (eg, basil or marjoram), freshly grated parmesan and olive oil while pizza is still hot.

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